Go Back
+ servings
ricotta pancakes on plate

Blueberry Ricotta Pancakes

These blueberry ricotta pancakes are so fluffy and moist and easy to freeze for later! They come together with flour, eggs, milk, ricotta cheese, lemon, and honey.
Prep 10 minutes
Cook 15 minutes
Total 25 minutes
Fat 20
Carbs 55
Protein 17
Yield 4

Ingredients

Dry

  • 1.5 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/8 teaspoon salt
  • 1 cup fresh blueberries

Wet

  • 2 large eggs
  • 1 cup 2% milk
  • 1 cup ricotta cheese
  • 2 tablespoons lemon juice
  • 1 tablespoon lemon zest
  • 2 tablespoons honey
  • 2 tablespoons vegetable oil

Instructions

  • Place dry ingredients into a medium bowl and mix well. Set aside.
  • Then, in a separate bowl, crack 2 eggs and whisk. Add milk, ricotta cheese, lemon juice, lemon zest, honey, and oil to the bowl and whisk to combine.
  • Add dry ingredients to wet ingredients and mix, making sure all ingredients are combined.
  • Next, heat a large skillet over low/medium heat. Spray skillet with non-stick cooking spray.
  • Using a 1/3 cup measuring cup, scoop pancake batter into the skillet. Let the pancake cook for 2-3 minutes on each side, flipping when bubbles start to form in the center of the pancake. Repeat until all pancake batter is gone.
  • Top pancakes with fresh blueberries, lemon zest, and maple syrup.

Watch it

Nutrition Facts

Calories: 461kcal | Carbohydrates: 55g | Protein: 17g | Fat: 20g | Fiber: 2g | Sugar: 16g